California Tri Tip in Wisconsin

[Jim Lampe]

removed a half pound of fat from a 3.2 pound tri tip...

tossed the fat but seasoned the tri with Oakridge BBQ Santa Maria Rub

sliced up a coupla sweet red onions

fired up the Santa Maria Grill with Stubb's briquettes and hickory wood

another sun sets in semi-fashionable Raymond...

 

[Jim Lampe]

removed at an internal temp of 123ºF and rested for at least 15 minutes before slicing...

served on wheat rolls with those onions and roasted Brussel sprouts...

if you've had tri tip before, I ain't tellin' you nothing you already don't know:
This Stuff Is AWESOME!! Think I have five more in the freezer
Thanks for stoppin' by!

 

[Dave_H_TX]

That is a great looking plate of food! What did you pair this with in the glass?

 

[Jim Lampe]

Thanks Dave, but I couldn't tell ya the brew this time... could be the High Life but then could have been an ale of some sort...
sheesh, it was only last night... but I have/had four different brews to choose...

 

[Mildo]

Tri tip + Santa Maria grill + Jim Lampe = Holy Trinity!!!
I envy you the contents of the freezer, I have not seen Tri Tip for months

 

[Nate Frost]

Jim, that's AWSOME! I knew I should have taken my tritip out of the freezer this morning

 

[TMueller]

Nice lookin meal there - nice job

 

[Jose Suro]

WHAT and AWESOME plate!!! Nice grill too. Didn't know you had one of those too .

 

[Bill Schultz]

That's eating my friends, done right

 

[Jim McKelvey]

Nothing like a Santa Maria tri tip...Jim, you've nailed it of course. And the SMG? Awesome!

 

[John Solak]

Nice crust on that beautiful TT and it is really nice to see that SM grill make an appearance too!!!

 

[Morgan C.]

You always do it up right Jim...love me some Tri tip...it's been awhile so I need to fix that!! Love that Santa Maria grill...I would love to add one to my collection...reminds me of real cowboy cooking!

Great post!!

 

[Doug Selman]

Great tri-tip cook! I usually always have 2 or 3 in the freezer out here. I cook them often for family get togethers !

 

[Michael C.]

Tri-tip perfectly done!!! Looks great!!!!

 

[Steve Whiting]

Jim I swear you must really be from California! Nice job on that Central California treat!!

 

[Ralph Q]

I just made my first Tri-Tip 2 weeks ago. It was buffalo meat from Wild Idea Buffalo. It is an awesome cut of meat.

Unfortunately, living on the east coast, I have no idea how to get this cut locally. Does anyone know if it goes by a different name on the east coast? I would love to just as a local butcher for tri-tip or something else and not look stupid doing it.

 

[Brian Dahl]

Man, you nailed that one Jim: beautiful pics - beautiful TT!

 

[Barb D]

Jim you did it again outstanding cookand yes I'll take a plate!!!!

 

[Rich Dahl]

Jim, that is one nice looking TT and that plate is perfect!
Every time I see that grill it reminds me of when Barb and I would go up to the wineries in Santa Barbara and Santa Ynez in California. A couple of the wineries would throw a party for their club members and Barb and I would go up for the weekend. They would cook TTs and chicken on these huge Santa Maria grills using local oak. Really great stuff!

 

[Pete in PG]

Beautiful tritip Jim! I'm green with envy seeing your SM grill in action!